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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with a golden, lacy cheese crust and charred edges. Halved sprouts are roasted cut-side down so the Parmesan browns and clings as they become tender.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 156
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 2 lb Brussels sprouts trimmed and halved
Olive oil and aromatics
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Parmesan and lemon
  • 0.75 cup grated Parmesan
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 425F and line a sheet pan with parchment.
  2. Toss Brussels sprouts with olive oil, garlic, salt, and black pepper until evenly coated.
  3. Sprinkle Parmesan evenly over the pan, then place sprouts cut-side down on top of the cheese.
  4. Roast for 20-25 minutes at 425F until Brussels sprouts are tender and the Parmesan forms a golden crust, with a few crisped charred leaves visible at the edges.
  5. Squeeze lemon juice over the top and serve hot.

Notes

For extra crust, spread the sprouts in a single layer with cut-sides fully contacting the cheese. Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan at 425F until warmed through (about 5-8 minutes). Freezing is not recommended since the Parmesan crust softens after thawing. For a dairy-free option, use a dairy-free Parmesan-style topping and expect a less lacy crust.